Hot Smoked Salmon

 Big thanks to our friend, Rob Russell, Ace of Hearts, Barbecue Specialties LLC.  Their slogan is “Where delicious BBQ meets dependable outdoor cooking”.  This recipe is from his close friend Danny Skiff from Dallas, Texas.  Rob said, “I have not tried it yet, but he swears by it, can’t wait!!!”


  • 2-4lbs. Pacific Salmon Fillets, skinless


  • 1 quart Water
  • ¼ cup Kosher Salt
  • ¼ cup Brown Sugar
  • ½ cup Celery, coarsely chopped
  • ½ cup Onion, coarsely chopped
  • 2 Garlic Cloves, smashed
  • 2 stalks Lemon Grass, cut in 2″ lengths and smashed with back of knife


Cover Salmon with Brine, in glass or plastic container and refrigerate for 24 hrs.  Remove Salmon from Brine and rinse with cool water and pat dry.

Place fish on wire rack in cool (below 65 degrees) area; place a fan blowing across fillets and dry for 2-3 hours. This will form pellicle on outside of fillets.

Smoke with any fruit wood at 180 to 200 degrees for 3-5 hours, depending on thickness of fillets, until an internal temperature of 140 to 160 degrees is reached.


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